Dried Herbs

So many of us have discovered what a wonderful thing an herb garden is. You can have one on a sunny a well drained and infertile soil garden or on your kitchen windowsill or on your deck or patio. Fortunately herbs are easy to grow and even easier to pick and preserve.  They do not like shade or wet soil. The more you fertilize them the weaker their flavor is. So I am a good candidate for an herb garden. I am a terrible gardener. Boy you should see my herbs on my patio! Do they ever produce. Because all I do is pick them in the morning and use them throughout the day in my food preparations. When autumn arrives I begin to think of drying my herbs for use throughout the winter.

Most herbs can be dried and stored for future use. The best herbs for drying are ones without high moisture content such as bay leaves, dill, marjoram, oregano, rosemary, savory and thyme. Basil, mint, chives and tarragon should be dried with a dehydrator since they are full of moisture. There are several ways to dry fresh herbs. The easiest and most popular is air drying. For this method you do not need any special equipment either. Just pick your herbs and rinse off thoroughly and dry completely on a towel. Be sure to dry completely so your herbs do not produce mold. If any leaf has mold discard. Remove the bottom leaves so that you can gather branches together and tie them together. I use a rubber band to tie mine. Be sure to tie them tightly because they shrink as they dry and the band will loosen. Poke a couple of holes in a brown bag and put the herbs upside down in the bag and tie the bag. Then find a warm dry place to hang them upside down for a few weeks until they become crispy. That is it! How simple is that?

Once they are dried just put them in airtight jars and store away from sunlight. I store mine in my pantry so that I have them handy in the kitchen. Do not crush them prior to use. They will loose their flavor more quickly. It is best to crush them with your fingers so that their oils release their awesome flavoring.

The flavor of dried herbs is so intense that you do not use as much in a recipe as you do when using fresh herbs. The following is a guideline on how much dried herbs to use in place of one tablespoon of fresh herbs:

• Chives: 1 teaspoon
• Dill:  1 teaspoon
• Marjoram: ½ teaspoon
• Mint: 1 teaspoon
• Oregano: ½ teaspoon
• Rosemary: ½ teaspoon
• Sage: ½ teaspoon
• Tarragon: 1 teaspoon
• Thyme: ½ teaspoon

Engaged and what to do part 2

Okay, now you are overwhelmed. But informed which is good..believe me. Let’s look at this more carefully.

Now you know what you need to consider. What is most important to you? That is what it comes down to. Budgeting is the real deal and for many of you this is the first real experience at budgeting for yourself and your spouse to be. Most brides look at the wedding dress as the big thing. And that is true. My experience is that people remember wedding by 3 things; the dress, the food and the cake. Wow there is more to it than that! I mean what about the photo’s…isn’t that important? And flowers…what is up with that? The truth is it is all important in many different ways.

You will absolutely know the dress you want when you put it on. It is so personal I cannot reccomend anything to you. I will say that you should carefully consider how much of your budget will go into your dress. I know it is important, but consider that this is 1 day in your life to wear it.

The cake will probably follow your theme so consider this:

Let’s start with your theme. Is it beachy….chic…glam….unique in many ways? You can start your budget here, because you can decide where to go bearing budget in mind.

For instance, you can do DYI and go beachy by using shells you picked up on the beach on the tables as a throw or in vases or in a bowl for decor. Also sea grass in trellis small or large.. Maybe use sea glass and sand somehow. Blues and greens of course…

Maybe you do chic and use a single white orchid in a very tall black vase and use a classic black and white theme. I would use black linens and cover them with shorter white organza linens, or table runners of white. You can even do a white AND regular chocolate fountain!

Glam-orous is right up my alley. I LOVE bling! And black shows of bling like no other color. So start with black table linens and throw around some bling from craft stores and on line. Hang bling from the flower arrangements. Use crystal chandeliers. BTW they look great and glamorous in a tent!

Use a garden theme and have flowers in all kinds of pots and containers as if you were in a garden. A few years ago I created an English garden in a retail type bin display stand with colorful crudités in the bins to munch on and beautiful colorful flowers at the base with grass here and there poking out. Use pastel colors for linens and have everything scream spring.

Carry these themes and others into your food and beverage selections.

Beachy might mean a clam bake take off or at the very least seafood for food. I think of lobster bisque sip shots and clam cakes or crab cakes. How about lobster 3 ways? Maybe the lobster bisque soup shots, lobster salad on baby greens with a citrus vinaigrette of some sort and lobster tail with a lemon tarragon beurre blanc garnished with a filet and smokey bacon relish? Yummm if I do say so myself! Pair this with a signature drink of berries and aguave nectar and a pour of champagne- very refreshing.

Chic might start out with a classic martini- shaken not stirred poured through a fabulous ice martini louge. Serve wonderful scallops seared and presented with saffron aioli, then a wonderful micro green salad with pomegranate seeds and toasted candied walnuts and warm goat cheese with sherry honey vinaigrette, then lamb chops, with polenta, marscapone cheese, asparagus bundles and a dusting of smoked sea salt.

Glam might be starting with a simple seared scallop garnished with a light mole and gold leaf. Then a traditional Caesar salad prepared table side. Then beef Wellington and duchess potatoes with pattypan squash.

The garden theme is simple in season crudités in beautiful “picking baskets and flower pots. Then a harvest of seasonal vegetables for a beautiful simple salad and a light fish or chicken dish with a delicate lemon sauce with seasonal fresh vegetables.

The possibilities are endless really. If you can dream it you can create it and you can create it well with the help of professionals in the wedding business. Good luck and above all have fun!

Newly Engaged? What To Do Part One

So you got engaged over the holidays! How romantic! Congrats to you. What to do next? There are so many things to do you do not know what to do. Take a look at some of my suggestions:

1. Keep on smiling and tell everyone you know!

2. Keep a sense of humor during the planning process.

3. Set a date or maybe even two dates for your search for a venue and a church. Pick dates that are significant to you both and try to look at family availability as well. Remember both families..that is how you need to start thinking!

4. Set a budget. This is where most couples get overwhelmed. According to theweddingreport.com the average 2011 budget appears to be predicted in the $20,000 to $25,000 range with an average guest list of 135 to 150 people for the wedding alone. Will your parents contribute? Or will you finance the entire bill? This is a really comprehensive list that should include all expenses so that there are no surprises.
A. Wedding rings
B. Wedding dress and other attire, shoes and jewelry
C. Bridal party attire for groomsmen and bridesmaids and ring bearer and flower girl
D. Rehearsal dinner
E. Transportation
F. Spa appointments to include test make up and hair appointment for the bride
G. Church and Officient fees
H. Wedding planner fees if needed
I. Band or DJ fees
K. Photographer/ videographer fees
L. Florist fees
M. Venue fees
N. Catering fees
O. Bar fees
P. Cake fees
Q. All necessary taxes and tips
R. The after party costs
S. Rental fees
T. Honeymoon costs
U. Gifts for bridal party and parents
V. Brunch for the day after the wedding
W. Change of outfit for bride and groom
X. Wedding night accommodations
Y. Moving costs
Z. Gift for each other

Wow the whole alphabet. Do not let this overwhelm you. It is guide to help you know the different facets of the entire process. You need to be informed so that you can make appropriate decisions regarding one of your life’s biggest events!

Come back in a week or so and see part two. Any questions please contact me.

Holiday Engagement?

I am sitting in my recliner next to our Christmas tree and
in front of a great fire as I write this blog. It is blizarding out
there and I am thankful for the roaring fire. Since it is nearing
the end of 2010 I think it is a good time to look back at this year
and say I have a lot of things to be thankful for. We celebrated
our 10th year at our cafe and catering business. It is hard honest
work. Not only are we chef’s but professional schleppers. Yes that
is a industry technical word! Kathleen Kelly of Kathleen Kelly
Photographers spent and recorded a day in the life a caterer with
me last winter. It was a solid 14 hour standard day in my life as a
caterer. I think she was amazed at how hands on I am in the
business and with what stamina I have. It is good to love what you
do and I really do. It is the rush of a good job done at the end of
every event. The comments and hugs feed my soul. I am truly living
my dream as I explained to Annette Fazio during her interview of me
last spring on her radio show “Resilience is Brilliance”. I am
really lucky to have Chuck share the same dream. Chuck and I
celebrated our 26th wedding anniversary and are looking forward to
our 27th in March 2011. Even though we live and work together 24/7
we still somehow end the day reflecting and laughing over cocktails
and dinner. Some days are easier than others. Just ask our staff!
Speaking of staff, we have the BEST in the world. Although we have
a few new staff members many have been with us more than 8 years!
Everyone of our members really care about CVC Catering Group. They
are true professionals in every way. I am grateful for them and I
try to tell them that every chance I get. I am grateful for
returning customers and new customers as well. We added United Way
of Greater Portland to our customer list and catered their Grand
Finale “Back to the Future” at the awesome Ocean Gateway. We also
added Cabelas as a new customer for a cocktail party for 1225
people! I love customizing anything and this year The Maine
Historical Society allowed me to create a signature drink honoring
Henry Wadsforth Longfellow that I call the o’Henry! Emeril Lagasse
had an idea when I spoke with him and Chuck and I expanded upon it!
It was a great hit at their Holiday Celebration a few weeks ago. We
had the pleasure of working with Steve Dimillo and his very
talented Chef Melissa Bouchard at Nonesuch Golf Club for a
fundraiser and donating our services. It is great to work with
other chefs. We had a great time and it was a big success. I am
thankful for my family and friends as well. I am looking forward to
2011 with a great deal of enthusiasm and all of the new experiences
and challenges to come. Look out 2011 because here I come!

Reflections of 2010

I am sitting in my recliner next to our Christmas tree and in front of a great fire as I write this blog. It is blizarding out there and I am thankful for the roaring fire.

Since it is nearing the end of 2010 I think it is a good time to look back at this year and say I have a lot of things to be thankful for.

We celebrated our 10th year at our cafe and catering business. It is hard honest work. Not only are we chef’s but professional schleppers. Yes that is a industry technical word! Kathleen Kelly of Kathleen Kelly Photographers spent and recorded a day in the life a caterer with me last winter. It was a solid 14 hour standard day in my life as a caterer. I think she was amazed at how hands on I am in the business and with what stamina I have.

It is good to love what you do and I really do. It is the rush of a good job done at the end of every event. The comments and hugs feed my soul. I am truly living my dream as I explained to Annette Fazio during her interview of me last spring on her radio show “Resilience is Brilliance”. I am really lucky to have Chuck share the same dream.

Chuck and I celebrated our 26th wedding anniversary and are looking forward to our 27th in March 2011. Even though we live and work together 24/7 we still somehow end the day reflecting and laughing over cocktails and dinner. Some days are easier than others. Just ask our staff!

Speaking of staff, we have the BEST in the world. Although we have a few new staff members many have been with us more than 8 years! Everyone of our members really care about CVC Catering Group. They are true professionals in every way. I am grateful for them and I try to tell them that every chance I get.

I am grateful for returning customers and new customers as well. We added United Way of Greater Portland to our customer list and catered their Grand Finale “Back to the Future” at the awesome Ocean Gateway. We also added Cabelas as a new customer for a cocktail party for 1225 people!

I love customizing anything and this year The Maine Historical Society allowed me to create a signature drink honoring Henry Wadsforth Longfellow that I call the o’Henry! Emeril Lagasse had an idea when I spoke with him and Chuck and I expanded upon it! It was a great hit at their Holiday Celebration a few weeks ago.

We had the pleasure of working with Steve Dimillo and his very talented Chef Melissa Bouchard at Nonesuch Golf Club for a fundraiser and donating our services. It is great to work with other chefs. We had a great time and it was a big success.

I am thankful for my family and friends as well. I am looking forward to 2011 with a great deal of enthusiasm and all of the new experiences and challenges to come. Look out 2011 because here I come!

Chocolate Pasta with Hazelnut Sauce!

I recently had the honor of being asked to provide my recipe for Chocolate Pasta with Hazelnut Sauce to a listener from the Morning Living Show on Martha Stewart Radio!

Naturally, I wanted to share this news and this recipe with everyone! So, Enjoy!

Chocolate Pasta

Serves 4 people

INGREDIENTS:

2 1/3 cups semolina flour
2 tablespoons cocoa powder
1 teaspoon chocolate extract
3 large eggs beaten
Ice water if needed

DIRECTIONS:

Sift the flour and cocoa. Beat the eggs and mix in extract. Add flour mixture slowly to the eggs. Knead into a smooth ball adding small amounts of ice water if needed. Roll and cut dough as desired.

 

Hazelnut Pancetta Cream Sauce

Sauce for 4 Servings of Pasta

INGREDIENTS:

½ cup hazelnuts toasted
2 tablespoon butter
3/4 pound pancetta, diced
1 medium shallot, fine diced
6 medium garlic cloves, minced
salt & pepper
freshly grated nutmeg
3/4 cup heavy cream
¼ cup chicken broth
3 ounces Parmigiano-Reggiano cheese shavings, for garnish
4 tablespoons chopped Italian parsley and thyme, for garnish

DIRECTIONS:

Heat butter and render pancetta until browned
Add hazelnuts
Add shallot and garlic and cook until soft
Add salt and pepper and nutmeg
Add cream and chicken broth and let simmer to reduce to a sauce consistency
Serve with chocolate pasta
Garnish with parmesan and parsley and thyme

Please feel free to share a recipe of your own, or share your experience with this recipe!

And if you need a caterer, please view our website and contact me!

10 Tips to Choose a Caterer

Choosing the right caterer can make a big difference in any
event. Here are a few things to look for when choosing a
caterer:

1. A
   Tasting – A good caterer should offer a menu
   tasting. I think it is unreasonable for a caterer not to offer this
   service. How can you know what a caterers food is like if you don’t
   taste their food?
2. An
   Estimate – Provide your caterer with your budget. It
   is much easier to prepare an appropriate menu when the caterer is
   given a budget number. Note that most caterers do not include
   applicable State taxes and requested gratuity in the quoted (per
   person) price.
3. References – Ask for and
   seek out references, and then call them! A good caterer will be
   able to provide many references. Ask about the caterer’s
   presentation, enthusiasm, quality of food and service.
4. Respect – Find a caterer
   that will follow your food values if you require only local or
   organic ingredients, or a green event.
5. A Contract – Ask the caterer
   if there will be any additional fees. Make sure you secure a good
   contract.
6. A
   Presence – Ask the caterer if he/she will actually
   be at your event.
7. Accessories – Find out what
   the caterer provides in addition to food and ask for any charges
   applicable such as chafing dishes etc.
8. An Interest – Is the caterer
   you are talking to really listening to you? Is he or she really
   interested in you and your event?
9. Insurance – Make sure that
   the caterer is properly insured and licensed.
10. A Relationship – Always
    choose someone you are comfortable with.

If
you have any stories to share or questions to ask, please feel free
to comment!

Living My Dream!

Tomorrow at 10am I will be interviewed on the radio show Resilience is the Brilliance! The intent of the show is to inspire women who are stuck in their own limitations, wishing life would be different but don’t move forward. This show is meant to share stories of women that have overcome, lack of confidence, fear, lack of education, lack of experience or any other limitations that will inspire others.

I left a comfortable life of nursing and real estate because I was over looked for a well deserved promotion, to follow my dreams! There have been ups and downs, but over the last ten years we have made our business, CVC Catering Group, what it is today.

Here is an outline of some of the questions I will be asked;

1. What is your favorite success story you can share?
2. What were your life experiences up until the time you began your business or career?
3. Did you have heroes or heroines growing up and how did they effect or influence your adult path?
4. How did you feel about your life? Motivation, Struggles, disappointments, high points, low points, etc…
5. What was your “why” for starting a business? Was it your idea? Someone else’s idea, Money, fame, helping, etc…?
6. What has been the funniest turn of events in owning your business?
7. Did the “why” turn out to be the real why or did you discover a much deeper purpose or outcome?
8. What do you know now that you wished you knew when you were 20-years-old?
9. What were the hurdles you had to overcome to make your business a success? Prejudice, no life, no time, opposition?
10. Are you glad you did it? Is it worth it? Why? Are you able to enjoy your business? Integrate a purposeful life?
11. How did you benefit? Community, personally, self esteem personal growth?
12. What are some of the pitfalls to watch out for? Arrogance, complacency, lost sight of who you are? 
13. If you got off track, how did you get yourself back on the right track?

To listen hear the show, go to divatoolbox.com. On the left side look for Diva tool box radio, click on hosts. The next page will take you to a listing, the name of the show is Resilience is the Brilliance the closer it comes to the show starting, it will move up to the top. It is also recorded, then downloaded and you can retrieve it from iTunes.

Looking forward to the show and would love to get your comments!

Why I Want to Meet the Clinton’s

For many years I dreamed of becoming a caterer. Finally in 1999 Chuck and I moved to Maine and started our business full time. I realized that I achieved my dream and was actually living it and having fun as hard as the work is.

In 2002 I decided that I wanted to cater something big – just like Wolfgang Puck. I decided it would be great to cater Chelsea Clinton’s wedding when she became engaged. Now is the time!

If you know the Clinton’s or have a insight into how I might get a shot at this dream, please contact me!

Chef Nancy

The Grand Opening at The Landing at Pine Point

Last weekend we catered the grand opening at The Landing at Pine Point! We are excited to add this venue to our list of approved venues!

Check it out. it is a beautiful venue renovated from an old church. It is charming and stat of the art!